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Egg Baskets

Egg baskets are the ORIGINAL Egg McMuffin, served open faced.  One of my Mom’s greatest hits!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: baked eggs, egg mcmuffin, eggs
Servings: 6
Calories: 457kcal


  • 6 eggs
  • salt
  • pepper

For the Pastry *

  • 1 1/2 cups flour
  • 1/2 cup shortening
  • 1/2 cup shredded cheddar cheese
  • 1 tsp salt
  • 4-5 tbs cold water
  • paprika

For the Cheese Sauce

  • 1 cup plain Greek yogurt OR sour cream
  • 1/2 cup shredded cheddar cheese or Velveeta
  • 1/4 cup cream


  • Preheat oven to 450 degrees F.
  • Mix the flour, cheese and salt in a medium bowl. Add shortening and cut in until the mixture resembles small peas. Add the water, 1 tbs at a time, until dough holds together. Turn dough out on a floured surface and roll out to about 1/8-inch thickness. Cut 6 5-inch circles (I found the lid of a large-sized yogurt container was the right size). Then cut 6 3-inch circles (I used a ring from a standard-mouth mason jar). You will have to cut and re-roll to get all these circles.
  • Gently fit each 5-inch circle into a standard 6-muffin cupcake/muffin pan, letting a little bit extend over the cup so you can seal.
  • Break an egg into each pastry-lined cup. Sprinkle each with salt & pepper.
  • Now take the 3-inch circles and place them over the top of each cup. Seal well. Sprinkle the top of each with a bit of paprika.
  • Bake for 20-25 minutes.
  • Prepare cheese sauce by adding the yogurt/sour cream and cheese/Velveeta (I recommend Velveeta as sauce will not separate then) to a microwave-safe bowl. Microwave on HIGH for 30 second intervals until cheese is melted. Thin down to desired consistency with cream (add a little at a time, the amount of cream is a guide ONLY).
  • Makes 6 servings.
  • *If you don't want to be bothered making your own pie pastry, you can use the refrigerated kind. You will need enough for a double-crust pie (2 portions), however, SOME re-rolling will be involved, and you can just press some shredded cheese on top of each crust before cutting.


Serving: 1basket | Calories: 457kcal | Carbohydrates: 26g | Protein: 17g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 199mg | Sodium: 585mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Calcium: 208mg | Iron: 2mg